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Constituent fatty acids of salmon egg fat
Author(s) -
Kyte R. M.
Publication year - 1956
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02638199
Subject(s) - degree of unsaturation , chemistry , carbon chain , distillation , vacuum distillation , fatty acid , polyunsaturated fatty acid , carbon fibers , fraction (chemistry) , long chain , hydrogen , carbon number , food science , organic chemistry , materials science , alkyl , composite number , polymer science , composite material
Summary and Conclusions 1. The constituent fatty acids determined by the Hilditch method in the fat from the sample of pink salmon eggs are reported. Forty‐five per cent of the fatty acids were 20 and 22 carbon atoms long, with an average unsaturation of 7.3 hydrogen atoms for the C 20 acids and 11.8 hydrogen atoms for the C 22 acids. 2. The Hammond and Lundberg correlation of refractive index, carbon chain length, and unsaturation was used to measure the alteration that occurred in the fatty acid esters of salmon egg fat during the vacuum distillation step of the Hilditch method of analysis. The alteration by heat of the unsaturate fraction in the vacuum distillation was significant even in the first overhead subfractions. Analysis by the Hilditch method resulted in low values for unsaturation and chain length of the constituent fatty acids in the unsaturated fat.